Nothing better than cheese enchiladas in a savory, spicy sauce! This recipe one of our favorites!
- 12-14 white corn tortillas
- ▢5-6 cups Smokehauz Smoked Cheese
- ▢20 ounces red enchilada sauce, , homemade recommended, or canned
- ▢1 cup cabbage, , thinly shredded
- ▢1 roma tomato, , diced
- ▢1/4 cup Cotija cheese or Smokehauz Jalapeno Havarti crumbled, for topping (optional)
- ▢sour cream, , for topping
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they’re warm and cover with a kitchen towel.
- Assemble: Pour ¼ cup of the enchilada sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining ½ cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Note- this recipe will work with any of your Smokehauz favorites! Try our Smoked Pepperjack!
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